This Pineapple Orange Cake is so moist and delicious, and more importantly, it’s fairly quick and easy to put together. Layer cakes are not my forte, so if I say it’s easy, well…..that’s really saying something. The biggest trick when it comes to layer cakes is baking your layers in separate pans. I resisted buying a third cake pan for years, and insisted on cutting my cakes in half horizontally when I wanted to make more than two layers. I don’t usually opt for more than three layers in a cake, but no matter how many layers you want, just get that many cake pans. Trust me on this.
For a less indulgent cake, you can substitute light, fat-free or sugar-free ingredients in this recipe, and replace the oil with applesauce. Because of the whipped cream topping, it’s best to store any uneaten cake in the refrigerator. This is a perfect dessert for Easter dinner, as well as those warm weather barbecues and summer holiday get-togethers. My entire raves every time I make it!